Chris Cooks: Garlic & Herb Pork Tenderloin with a Warm Potato Salad

July 8, 2018

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I’m not a fan of what most people think of when they hear the words, “potato salad.” Cold potatoes just aren’t my thing. But this warm version is easy and packed with flavor. Served with a simple grilled tenderloin rubbed with herbs and garlic, it’s all perfect.

This is a grilled recipe, but the pork can be cooked in a pan on the stove top and the potatoes roasted in the oven if you prefer.

This is a pork tenderloin I make with garlic and herbs.

Watch the full video on how to make this meal here, on CLJTV.

Print Recipe
4.75 from 4 votes

Garlic & Herb Pork Tenderloin

A simple protein that can be grilled, roasted or pan fried. 
Prep Time1 hour 10 minutes
Cook Time15 minutes
Resting Time10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Keyword: garlic, grilled, herb, pork, roasted, tenderloin
Servings: 6 people


  • 2 whole pork tenderloins trimmed of silver skin
  • 6 cloves garlic fresh, finely chopped
  • 1/2 cup parsley fresh, finely chopped
  • 2 tsp thyme fresh, leaves chopped, stems discarded
  • 2 pinches salt
  • 1 tsp black pepper
  • 1/4 cup olive oil extra virgin


  • In a bowl, combine the chopped garlic, chopped parsley, chopped thyme, salt, pepper, and olive oil. 
  • Coat the pork with the mixture and allow to rest, at room temperature, for one hour.
  • Preheat grill on medium heat. Grill the pork until it reaches an internal temperature of 145. Remove from heat and let rest for 10 minutes before slicing and serving. 
Print Recipe
4.75 from 4 votes

Warm Potato Salad with Honey Dijon Dressing & Fresh Dill

If you aren't a fan of cold potato salad, this version is a great one to try. The potatoes are grilled (or roasted) and served with fresh dill and onions, in a bold honey mustard dressing. 
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Keyword: dijon, dill, grilled, honey mustard, potato, potatoes, roasted, salad
Servings: 6 people


  • 1.5 lb baby potatoes (yukon, new, purple etc)
  • 1/4 cup grapeseed oil
  • 1 tbsp salt
  • 1 1/2 tsp black pepper
  • 1 cup red onion medium dice
  • 2 tbsp fresh dill tender fronds only, chopped
  • 1/3 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1 tbsp whole grain mustard
  • 1/4 cup honey
  • 1/4 cup lemon juice fresh squeezed, not from concentrate
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tbsp caper berries


  • Preheat grill on medium heat with a grill basket directly on the grate if you have one. 
  • Cut the potatoes into pieces approximately 1in thick. Doesn't need to be perfect, just general uniform. 
  • In a large bowl, combine the potatoes with the grapeseed oil, 1 tbsp of salt and 1 1/2 tsp black pepper. Toss to coat evenly.
  • Add the potatoes directly to the grill pan and cook over medium heat, with the lid closed, for 25-30 minutes. Check the potatoes every 5 minutes and toss around to prevent burning and to get all the pieces evenly cooked. 
  • While the potatoes cook, dice the red onion and put it in a large bowl. Chop the dill and set it aside.
  • Make the dressing by combining the mayo, dijon, whole grain mustard, honey, lemon juice, 1 pinch each of salt and pepper. Whisk together until smooth, taste and adjust seasonings to preference.
    TIP: If it's too sour, add more mayo, dijon, and honey. If it's too sweet, add more mayo and lemon juice. If it's too mayo-ey, add more dijon, lemon juice and honey. 
  • Once the potatoes are done, immediately add them to the onions. Add the chopped dill and toss everything to combine. Let sit for 5 minutes to allow the hot potatoes to gently cook the harshness from the onions and release the oils from the dill. 
  • Add the dressing and toss evenly to coat. Serve warm.

My favorite thing about this potato salad is that it’s awesome as is, but also a great start to creating something unique and tailored to your preferences. Give it a try and, if you make any adjustments, I’d love to hear about them. Enjoy!

This is a warm potato salad I make

Equipment I used

KnifeCutting BoardGrill Basket
Ceramic Mixing BowlsSteel Mixing BowlsGarlic Press




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What do you think?

  1. Courtney says:

    This looks like a potato salad that would actually taste good! Can’t wait to try it!

  2. megan says:

    5 stars
    My husband loved this and he hates potato salad. Keep them coming. Thanks! Megan

  3. Jane R. says:

    5 stars
    Made this for dinner tonight and it was EXCELLENT! Keep these Chris Cooks episodes coming on IGTV — I really enjoy them! Thank you for all you do on CLJ — the cooking is just an added bonus.

  4. Blu says:

    I’m always skeptical of everyones potato salad, but this looks legit! Gonna try it

    Blu | wellness & healthy living

  5. Beth L. Thompson says:

    4 stars
    Sounds delicious and I’ll definitely try it, but this plate is crying for some color. I think I’ll add some red and green peppers to the potatoes and some green scallions on top.

  6. Brittany says:

    Hi there! I’m not on Instagram, so I rely on the direct links you post on the blog to access CLJTV (thank you for those!!). I wanted to let you know I clicked the link in this post and it took me to a garlic press on Amazon rather than CLJTV.

    Also, this meal looks delicious!! I look forward to making it for my family.

  7. Deb Thompson says:

    I’m stuck at work and all I want to do is run to the store for all of these ingredients!!
    For sure making this in the next week! Looks and sounds amazing.

  8. Rebecca says:

    5 stars
    I discovered this recipe of yours a few weeks ago – I didn’t realize you had so many recipes buried in your blog archives, so I’m glad you’re featuring this more often!

    Anyway, I’ve made this several times for my family, and most recently for a July 4th family reunion, and what I love most is that it actually tastes like potatoes, and the dressing has lots of complex flavor.

    I cook this a little differently by first boiling tiny, new potatoes, then letting them cool slightly (I’ve even done this step the day before and refrigerated overnight. Bring to room temp before continuing with next steps). Then slice in half and toss with oil, S&P. Instead of grilling, I place them cut-side-down in a heated cast iron pan until nicely seared. I have a large, 15″ pan and still need to do this in batches, but it doesn’t take long. I’m sure a grill would be delicious, but for scorching hot days and/or apartment dwellers, this works beautifully, and you could even add few drops of liquid smoke to the dressing.

  9. Hannah H says:

    While I know this isn’t the point of these posts, I really do appreciate that you typically include a vegetarian side when making these meals. The warm potato salad looks amazing and we will be trying it very soon! I also love your instructions on ways to cut veggies that you’ve included in past stories. The new instagram “TV” is a great way to show off your recipes. We don’t eat meat, but I still watch every one as I get something out of it each time either way. Thanks!

  10. Jillian says:

    LOVING all these recipes!! You guys are killing it on the blog!! Have tried every recipe you have ever added and will definitely add this to the menu next week. Thank you!!!

    PS- we are mayo haters over here- do you think we could seamlessly substitute plain greek yogurt instead? Thank you!!!

    • Chris says:

      You could definitely make that substitution – though I would let the potatoes cool down more if you do. Yogurt can start to curdle in the heat of the potatoes, so just make it room temperature and it’ll be great. :)

  11. Nadine says:

    Yum – really looking forward to trying my hand at the warm potato salad as I am getting bored of the cold versions.

  12. Jill says:

    Well, I LOVE traditional cold potato salad, Chris. But this knocks it out of the park!
    And I’m grilling your pork loin this week for sure. Looks spectacular!

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